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Vidalia Onion Pie Recipe

Vidalia Onion Pie

Recipe courtesy John Michael Lerma

Show: Food Network SpecialsEpisode: All-American Pie Championship

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on May 05, 2011

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    For what this comment may be worth to a reader...

    1. Read the recipe. Went to store and bought all ingredients.

    2. Result...texture...aroma...flavor...DELICIOUS!

    Personal opinion...make this recipe for yourself. Smell and taste. If it's a winner, pass it on. Annie , Fremont , CA

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  • on April 14, 2011

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    I made this when I first saw it years ago after the airing of the pie contest. Just made it again for the first time in a while, and hey wow!..just delicious. I bake it without a crust to make it a little lighter calorie. Just oil or spray a pie dish and pour the filling in. Proceed with the filling and bake times as written, just skip the crust. Makes a great side dish..or chop up some ham or smoked sausage to add in and make a meal. Add your favorite spices or mix-ins to make it your own.

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  • on September 17, 2010

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    I made this pie about three years ago and my whole family loved it. I misplaced the recipe and have since run across it in my recipe fiiles and I thought that I would make it again. It was as good as I remembered and just as easy as I remembered. I would though recommend making the pie crust yourself only because I am not a fan of the refrigerated kind. The crust is really easy when prepared in a food processor.

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  • on June 19, 2010

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    This recipe is absolutely wonderful. I've had to wait months to make it again, because Vidalia onions aren't available all year and I refuse to use any other. I substitute a store-bought pie crust, the kind that's already rolled out and refrigerated. That makes getting to the eating part a lot faster.

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  • on May 06, 2010

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    It's afamily favorite. I have also tried it with 3-4 oz. of cooked ham and 1/4 tsp. of Cyanne pepper. Also very good.

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  • on April 09, 2010

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    This sumptuous pie is so incredibly delicious!! I needed to complete it in less than an hour for some unexpected luncheon guests. I used a fridge roll-out crust, brushed it with the egg mixture, and cooled it as directed while I mixed the filling. The only filling changes I made were to add the 3/4 egg remainder making the egg total 3 & 3/4. Also, I did not top the pie with parmesan cheese since I added t/3 cup into the filling mixture itself. For the Last 20 minutes baking at 325 degrees, I tented the pie with foil to avoid over browning. The pie turned out picture perfect and received raves from my guests as they devoured it.

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  • on December 06, 2009

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    My husband and I went to a party, and I forgot about the appetizer I was supposed to bring. I logged onto Food Network website and looked for fast and easy appetizer recipes. I love onions, so I printed this off. My husband made it, and we only got complements from everyone who tried it....

    They thought I made it, but i gave my husband the credit he deserved. I want to use it sometime in the future as a side dish....

    This recipe was the hit of the party!!!

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  • on April 11, 2009

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    I watched him make this on tv for a pie contest and was really rooting for him. I've made it a few times and it's always good. I stopped making it for Thanksgiving...it seems to be a better hit with Easter ham. I cheat on the crust, I'm no baker.

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  • on January 03, 2009

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    I made this for two of my aunts that are excellent cooks and they could not believe how good and easy it was. Can't wait to make it again.

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  • on November 21, 2008

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    It came out delicious! I added some sauteed (and drained sliced fresh Baby Bella mushrooms to it, as well. It was a big hit!

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